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Thursday, 19 September 2013

Food, Men and the Weekend...

Charlie Siem
If you follow me on other social media, you'll know I've had a few issues with a particular image of the delightful Dr Adam Rutherford. Whatever the subject, however many photos I've added to my blogs since he starred in FMATW, he keeps popping up to illustrate links I post to Facebook, Twitter and elsewhere. I'd say "randomly" but that's got a specific meaning for my OH, who tends to come over all Dr Sheldon Cooper when I use the word. If continuous appearance wasn't bad enough, it's too fuzzy, indistinct picture of Dr Adam to be worth repeating. 

Today's Man of the Moment, Charlie Siem, has a much better photo. It won't matter if this keeps reappearing! Charlie is a 27-year-old violinist from London who is a real force on the international stage. The first time I heard him play, he attacked Bruch's Violin Concerto with such vigour, I forgot I was sitting in a traffic jam. Then I looked him up on line, and discovered this picture. If all that isn't enough to attract your attention, his father is (allegedly) a billionaire, and Charlie plays the d'Egville Guarneri that once belonged to Yehudi Menuhin. Wow...

It’s been such a good year for fruit, we've got plenty of apples despite hungry deer invading the garden and the hedges are full of brambles. Here’s a really simple recipe for making the most of this hedgerow harvest. The amount and type of fruit can be varied according to what you have available. You just need to make sure you have about a pound and a half of it in total. 

APPLE AND BLACKBERRY CRUMBLE
1.5lbs peeled, sliced cooking apples and washed blackberries
Sugar to taste
4oz flour
3oz butter or margarine
2oz demerara (brown) sugar
3oz rolled oats

Put the prepared fruit into an ovenproof dish with sugar to taste and a couple of tablespoons of water.
In another bowl, rub the fat into the flour. Stir in the sugar and oats. Sprinkle this crumble mixture evenly over the fruit, making sure to cover it completely. Cook for around half an hour at 180°C, (fan oven 160°C) Gas Mark 4, or until the fruit is cooked and the topping is golden. Serve it hot or cold, with plenty of custard, cream or ice cream.

I'm going to be making blackberry and apple jelly this weekend, too, when I'm not trying to oust Dr Adam Rutherford from my picture gallery. Have you ever been haunted by anything you've posted on the net? If so, how did you exorcise your problem?